Cold soup on a summer day can be a refreshing appetizer for a BBQ or a garden party! Using a new potato will add a mild sweetness to the taste.

Ingredients (for 2)

2 tbsp coconut oil

2 medium leeks, slice thinly

4 medium potato or 6 new potato, cut in small cubes

2 cup vegetable broth

1 can of coconut milk (or 1 cup of other milk substitute)

1 tbsp fresh tarragon, finely chopped

sea salt, black pepper, and nutmeg for taste

chive, chopped for garnish

In a heavy bottomed saucepan, melt the coconut oil in low-medium heat. Add the leeks and a little pinch of sea salt, saute until leeks sweat for about 5 to 10 minutes, careful not to change the colour of leaks to brownish. Add the potato cubes, cook for about 2 more minutes. Add the vegetable stock and bring to a boil. Reduce to simmer. Cook at a low simmer on low heat for about 1/2 an hour, until the leeks and potato are very soft. Allow to cool for a few minutes before the next step.

Using a blender or food processor, very carefully puree the soup in small batches. Return to the cooking pot, whisk in coconut milk, nutmeg and taragon. Add the sea salt and pepper. Return to a boil, turn down and simmer for 5 minutes. If it’s too thick, add a little more stock to thin it out. Then let cool and refrigerate. Serve topped with chives.